Enough salmon fillets for a 6 ounce portion per person.

In poaching, the heat source is a liquid just under the boiling point and a distinguishing feature of the process is the basting or self- basting which is constant during the cooking period. In a poacher the tray is not elevated and allows the fish to be immersed in the liquid.

A poaching tray is always greased before the fish is placed on it. Fish may be poached in a variety of liquids (i.e. Court Bouillons, light stocks or a Blanc) depending on the flavor you wish to impart or the degree of whiteness you desire. If you are chiefly concerned with preserving the true flavor of the fish, salted water may be all you care to use. Allow 1 tablespoon of salt for every quart of water.

NOTE: The last method is what I recommend. A little lemon juice or parsley may be added to liquid.

Large pieces of fish (such as the salmon fillets) are started in cold liquid. Large fish will tolerate more liquid. Allow about 5 to 8 minutes to the pound, depending on the size of the fish, from the moment the cooking liquid reaches the boiling point, and then reduce to a simmer for the remainder of the cooking period.

FOUNDATION WHITE SAUCE
3 tbsp. butter
4 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
2 c. scalded milk

Melt butter. Add flour, salt and pepper. Mix to a smooth paste. Add scalded milk and cook on low heat until thick. This can be placed in a covered jar in refrigerator for future use.

NOTE: Add 3 sliced hard boiled eggs to white sauce shortly before serving over poached salmon.